This week has been quite a funny week. I finished my job at the school I’ve been teaching at for the last term, passed term 1 of NQT and came to terms with going back on supply. Supply teaching has its positives- barely any responsibility and being able to run out a school at 3pm; however, the negatives are not knowing when you’re gonna work and kids being unpleasant! I am however looking forward to having more time to go to the gym and to work on my blog!
This weeks recipe as per usual has been completely influenced by what I’ve been teaching at school. Me and my year 10’s made mini dark chocolate tarts to learn about fats, and I just couldn’t resist making a big version.
The dark chocolate tart is rich, smooth, thick and rich and is perfect topped with fruit. The tart just also happens to be dairy free too! I used Bournville dark chocolate which made the filling very decadent, but you could go much darker.
This dark chocolate tart is really easy to make, with the most challenging bit being getting that pesky pastry into the tin! My top tip for combating this is to roll the pastry out onto floured clingfilm, carefully flipping over into the tin and peeling the clingfilm off!
The pastry will need to be blind baked. Prick the bottom of the pastry once rolled out and weigh the bottom down. I use baking beads, rice will work well, as will sugar. Blind bake for 15-20 minutes, remove the weights (be careful with this cos everything will be bloody hot!) and then remake for 10 minutes until golden brown and when you tap the bottom it isn’t soggy.
The dark chocolate tart filling is also really easy to make too, just melt all the fillings together in a saucepan and pour into your cooked pastry shell.
The recipe is the basic recipe I used with my year 10’s, and I hope you enjoy it as much as they did!
Equipment for the Dark Chocolate Tart
- Scales
- Saucepan
- Baking beans
- Greaseproof paper
- Loose bottomed tart tin
- Clingfilm
- Wooden spoon
- Rolling pin
A rich and decadent dark chocolate tart
- 300 g Plain flour
- 150 g DF margarine
- 40 g Caster sugar
- 1 Egg
- 360 g Dark chocolate
- 50 g DF margarine
- 50 g Golden syrup
- 50 ml DF Milk/ cream
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In a large bowl, rub the butter and flour together until it forms large breadcrumbs.
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Stir in the sugar.
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Add in the egg and stir with a knife until combined and the dough comes together. You may need to add a few drops of water.
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Wrap the dough in cling film and leave in the fridge for 30 minutes.
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Roll out the dough onto some floured clingfilm until it is 1 inch larger than the tin. Press the dough into the tin lightly trim the edges neatly, line the dough with baking paper and fill with your baking beans.
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Bake at 180C for 20 minutes. Remove the beans and baking paper from the pastry and bake for a further 10 minutes until golden brown and not soggy to the touch. Leave to cool.
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In a saucepan, add your chocolate, butter, milk and syrup and melt on a low heat until you have a smooth and silky mixture.
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Pour the mixture into the tart shell and put into the fridge until set. Decorate with fruit and serve!